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BBQ Pitmasters

<p>Myron Mixon of 'BBQ&nbsp;PItmasters.'</p>

Real cooking ought to involve an element of danger.  We don't mean betting that your chef cut the blowfish right or didn't undercook the chicken, it shouldn't involve danger for the diner, it should involved danger for the chef.  Real cooking needs a degree of difficulty level based upon the size of the flame and the quantity of open alcohol near it.  Enter the new season of this series which at least deals with the former if not the latter.  The show is going with teams this year but they're still all vying for the title of BBQ Pitmaster and we still feel that flames are the only way to get there.


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